Pesto Primavera with Plethora of Roasted Summer Veggies (for 1)


First, we make a killer pesto (with fresh basil, spinach, cashews, walnuts, garlic, olive oil-canola oil, and Parmesan cheese). Then we roast bell peppers, cremini mushrooms, carrots, zucchini, and cauliflower, fold the sheet pan veggies into a huge bowl of cooked pasta, fold in the pesto and add a touch of light cream.  Garnished with fresh mozzarella. Jay’s Pesto Primavera can be enjoyed as a cold salad, or reheated for a light dinner entree. 

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